Blueberry sour cream pie

30 June 2011

Summer berry season makes it easy to make a patriotic dessert for Fourth of July. A cheery red strawberry shortcake is always welcome, but for an all-American pie, it’s hard to beat this – a delicately creamy blueberry pie with a crisp crumb topping. Regular blueberry pie can get syrupy and jam-like, but this variation has a light custardy base to complement the juicy berries and a crunchy pecan topping to contrast with the soft sweetness beneath.

This is honestly the easiest pie recipe, but I am such a pie-making ninny I make it look hard. In my long baking life I’ve made many good-tasting pies but painfully few good-looking pies. I think it’s because good pie making takes a mix of cooking skill (of which I have some) and crafting skill (of which I have none). I know my limits, and as a result I rarely make rolled cookies, iced cakes, or anything remotely decorative. I am in awe of people like Bakerella who seem, Martha-Stewart-like, to make elaborate creations with ease.

I say this for any pie-shy folks out there: Do not be afraid. Any pie I can make, you can make better. I promise you this is true, and I’ve adjusted the recipe so your crust doesn’t turn out as alarmingly overbaked as mine.

I’m away from the dream kitchen for the summer and in my California reality kitchen (ignore the huge mess on my catch-all “dining” table through the doorway; it was hard enough to clear out the kitchen for a semi-tidy picture). Space is tight here, housing prices are insane, but the weather is awfully nice and my sweet parents are practically next door.

For obvious reasons, I’ve given up making pie crust. Trader Joe’s – blissfully everywhere in California – sells a good frozen one.

Thaw the frozen crust, unfold and place in pie pan, patching together any dough that breaks in the process. Put in in the freezer to chill.

Mix sour cream with sugar, flour, salt, an egg and almond extract.

Add blueberries. So easy compared to other fruit – no peeling, no chopping, just dump them in.

welcome

chinese grandma is a philosophy about food, family, health and practicality inspired by old-school grandmas everywhere. It's about cooking good food, living a good life, and sharing lessons learned. More about me...